Philly: Mediterranean Salad

As final exams are looming and begin this Monday I find myself procrastinating in the anticipation of studying. Does that make sense? I’ve had to write all the final papers and catch up on the ridicoulous amount of reading and of course…write my 35 page seminar paper on the Reverse migration of ideas on the Civil Rights Movement in the 1950’s.

Say that five times fast. And then write my paper for me please!

Take tonight for example, after finishing an English paper early so I didn’t have to do it during finals week and reading about victorious insurgencies throughout history it was time for some good old mind-numbing internet reading. Right?

I found myself going through the Lawrence/Julie and Julia Project blog. If you haven’t seen it, check it out. This is probably one of the funniest things I have ever seen. If you haven’t seen Julie and Julia the movie it is based on the real life blogging of Julie Powell who blogged her way through the Mastering the Art of French Cooking in one year. Lawrence watched this movie everyday for a year…and blogged about it. It is one of the funniest, most ironic things I have ever seen. And now after a year it is done, but check it out anyways especially his blogging through the Director Commentary. Hilarious.

So what does a hungry college student each the week before college…if you thought the punch line was pizza you’ve obviously never stopped by this blog.

It’s Mediterranean Salad!

Yes, I made this Sunday night to go on top the $1-4oz. salmon filets that were on sale. The salad was definitely the best part and I watched Aaron scarf down the entire plate in about 3 minutes flat. He usually leaves crumbs at least but not this time. But of course he had to cover it all in Sriracha sauce. Boys.

I made extra for our lunches the next day and it was perfect. I ate it with Lebanese pita and it was one of my top favorite lunches ever.

This is one of those “non-recipe” recipes because it doesn’t really require cooking only chopping and assembling. But it’s worth the non-cooking because it so darn good.

Mediterranean Salad: 4 servings

Ingredients:

1 house cucumber

8 small tomatoes or 3 medium tomatoes

15 Kalamata olives

½ small onion, preferably purple onion

6 oz. feta cheese

1 garlic clove, minced

½-3/4 cup of homemade or your favorite bottled balsamic vinaigrette (I like Wishbone)

Black pepper

Directions:

There are two ways to prepare this salad: large and chunky or diced to a almost salsa consistency.

For finer diced salad, chop tomatoes, cucumbers, onions and olives finely and mix a bowl.

Add feta, vinaigrette, and pepper. Mix well and serve over fish, chicken or with pita and hummus. Whatever floats your boat!

Enjoy!

Love,

The College Cuisiner

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